This is a lower fat version of Gohbi Szechuan–the traditional Indo-Chinese dish featuring cauliflower–usually deep-fried but not in this case.
I omitted the gravy that usually accompanies it (though sometimes it is featured with a clear pepper-infused non-gravy sauce, which is closer to that which I paired it with here) to eliminate some of the calories. I created a sort of schezuan-inspired sauce that is sugar free (I used stevia instead) that features Sambal Olek chili paste (which I’ve purchased at Vietmaese grocery stores and in the Asian-food section of certain widespread grocery stores including Walmart & Safeway, Fred Meyer/Kroger, non-chain conventional stores including Ashland, Oregon’s Shop N’ Kart, and specialty grocery stores including Whole Foods Market, Market of Choice, New Season’s, and misc. co-op stores).
I decided to call this dish Asian-fusion because it’s not an entirely traditional Gobhi Szechuan, and incorporates ingredients that stray from Indo-Chinese and delves into both Vietnamese and Thai flavors/spices/cooking techniques. I’ve never been to any Asian country (my passport features stamps from most of Latin America; Spain, and some regions of Portugal, only…unless we’re including airports i.e. Germany). I’ve also needed to enter Mexico after they began requiring passports for travel there from the US…so…
FYI, do this before adding the scallions and prior to serving, to wipe off any excess coconut oil, using a napkin, paper towel, or preferably a clean cloth towel (so as not to waste paper, and avoid any paper towel/napkin remnants from coagulating to your cauliflower “wings”):
I do try to be accurate regarding the cultural background of the dishes I create or modify. However, I wanted to post this quickly (since I think it might be a nice alternative to the typical runny-egg biscuit w/ hollandaise sauce and sometimes ham that is typically served on New Year’s).
Asian-Fusion Spicy Cauliflower Wings
1 head cauliflower
1/2 cup almond flour
1 Tbsp Ener-G egg replacer
1 Tbsp ground flax meal/flaxseed
1 Tbsp Nutritional yeast
1 Tbsp extra virgin coconut oil
1 tsp sesame oil
Bragg’s or coconut aminos, to taste
3 Tbsp Sambal Olek Chili paste
3 garlic cloves
1 1/2″ by 1/2″ piece fresh ginger root
a few leaves Thai basil
3 scallions, finely chopped
Chop the cauliflower into “wing-sized pieces”. I hate to ever write “wing-sized”, since it implies chicken, but in the spirit of posting this quickly I really don’t care. I hope you don’t either.
Boil the cauliflower for 3-5 minutes i.e. blanch it.
Mince the garlic, ginger, and basil. Chop the shallots. In a medium bowl, coat the blanched cauliflower with 1 Tablespoon of the Sambal Olek chili paste, 1/3 portion of the fresh ginger root (minced), 1 Tbsp coconut oil, and 1/2 portion of the garlic (minced). Preheat oven to 350 degrees F. In a small bowl, combine the almond flour with the nutritional yeast, flaxmeal, and the Ener-G egg replacer. Add 2 Tablepsoons water, and mix until it becomes a batter. Now use this to coat the cauliflower (which has already been coated with the chili paste, ginger, coconut oil, and garlic).
Use 1-2 Tbsp coconut oil to “grease” the baking sheet. Add the cauliflower florets, and gently coat using a BBQ brush (is that what it’s called? I’m not sure). Bake for 40 minutes, flipping the cauliflower florets halfway through, at least. For extra crispness, place florets under the broiler for an additional 15-30 seconds. Then sprinkle with finely-chopped scallions before serving.
Serve with this:
3 parts Sambal Olek chili paste to 1 part stevia (see stevia conversion chart), and add the finely chopped shallots w/ remaining ginger and garlic (plus the 1 tsp sesame oil. Blend slightly (pulse) in a food processor or high-powered blender.
I recommend doing this, if serving these Asian-Fusion Spicy Cauliflower “Wings” as an appetizer or Hors d’oeuvre:
Happy Holidays, Paleoveganista